To make the optional fried tofu, heat 2 tablespoons of olive oil in a large pan over medium-high heat. After 90 seconds, when the oil is hot, add the tofu strips in a single layer. Cook for 3–4 minutes on each side until golden brown and crisp. Transfer to a plate and set aside.

Bring 12 cups of water to a boil in a large pot. Add the dried noodles and cook according to the package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.

In a large mixing bowl, combine the carrot, red cabbage, red bell pepper, and yellow bell pepper. Add the cooled noodles and toss gently.

In a separate bowl, whisk together the peanut butter, vegetarian oyster sauce, sriracha, garlic, ginger, rice vinegar, tamari, and warm water until smooth.

Pour the sauce over the noodles and vegetables, tossing until evenly coated. If using, add the fried tofu and gently mix to combine.

Serve immediately or chill before serving. Garnish with lime wedges, cilantro leaves, mint leaves, crushed dry roasted peanuts, and sliced bird’s eye chilies if desired.